VOLARE
1823 E COMMERCIAL BLVD
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 7/3/2024
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline Left open top cooler, sauce (52F); ground beef (50F); marinara sauce (50F); heavy whipping cream (50F). Observed torn and missing gaskets on lower doors. Warning - From follow-up inspection 2024-07-03: Cookline Left open top cooler - Observed missing and torn gaskets - no TCS items. **Time Extended**
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lunch menu- smoked salmon. Reviewed menu updating with operator Warning - From follow-up inspection 2024-07-03: Observed same. **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-07-03: **Time Extended**
Food safety inspection conducted on 7/3/2024 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 7/2/2024
High Priority
2
Intermediate
3
Basic
3
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline Left open top cooler, sauce (52F); ground beef (50F); marinara sauce (50F); heavy whipping cream (50F). Observed torn and missing gaskets on lower doors. Warning
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on cookline floor next to hand sink and front counter behind salad reach in cooler. Repeat Violation Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top shelf in kitchen cookline accumulation of dust Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over ready to eat cooked pork in front open top cooler . Operator removed salmon Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline Left open top cooler, sauce (52F); ground beef (50F); marinara sauce (50F); heavy whipping cream (50F). Observed torn and missing gaskets on lower doors. 2. front counter salad fridge; cheese (45F); diced tomatoes (44F). Per operator items were taken from walk in cooler and placed in units almost four hours ago. Operator moved items to walk in cooler to quick chill **Corrective Action Taken** Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lunch menu- smoked salmon. Reviewed menu updating with operator Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided food employee reporting agreement to operator. Employees signed during inspection. Corrected On-Site Warning
Food safety inspection conducted on 7/2/2024 revealed 8 total violations (2 high priority, 3 intermediate, 3 basic).
Inspection on 2/28/2024
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In prep area, bowl used to dispense rice. Operator removed bowl. Corrected On-Site
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling above cook line leaking water. Has water damage.
- 36-22-4:Basic - Floor area(s) covered with standing water. Floor on cook line has standing water due to ceiling leaking.
- 08B-38-4:Basic - Food stored on floor. In prep area, fryer oil stored on floor. Operator moved to shelf Corrected On-Site
Food safety inspection conducted on 2/28/2024 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 10/25/2023
High Priority
3
Intermediate
4
Basic
3
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in flour. Operator removed. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Cookline. Operator removed. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline utensils - water 83F and 90F. Operator moved back to stovetop to heat water to at least 135F. **Corrective Action Taken**
- 12A-02-4:High Priority - Employee handled soiled dishes or utensils and then picked up clean/sanitized dishes without washing hands. Reviewed proper handwashing and employee properly washed hands. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline - Raw shrimp stored behind cheese in upper section of open top cooler. Walk in cooler - raw beef stored over ready to eat cooked eggplant. Operator stored all items properly. Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 01C-03-4:Intermediate - Clam tags not marked with last date served.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dish machine. Operator replaced. Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection. Corrected On-Site
Food safety inspection conducted on 10/25/2023 revealed 10 total violations (3 high priority, 4 intermediate, 3 basic).